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4.8 from 12 votes

Kale Mushroom Casserole with Pearl Barley

This savory vegetarian gratin is rich and satisfying. Made with tender, chewy pearl barley, meaty mushrooms and toothsome good-for-you kale in a light Gruyere cheese sauce, this vegetarian casserole makes a great side dish or delicious vegetarian main course.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6
Calories: 281 kcal
Course: Side Dish
Cuisine: American

Ingredients

FOR THE BARLEY MUSHROOM BAKE:
  • 1 tablespoon olive oil divided
  • 8 ounces mushrooms sliced
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • pinch kosher salt
  • 4 large leaves curly kale can use lacinato (dinosaur kale).
  • 1 medium onion chopped
  • 2 cups cooked barley (cooked according to package instructions)
FOR CHEESE SAUCE:
  • 1 ½ tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 cup vegetable or chicken broth
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh cracked black pepper
  • ⅛ teaspoon fresh grated nutmeg
  • 1 cup grated gruyere cheese or try Swiss, Emmentaler, Comte, or white cheddar
  • 1-2 tablespoons dry vermouth optional
FOR THE CRUMB TOPPING:
  • 1 large slice sourdough or Italian bread crusts removed, torn into pieces
  • 1 ½ teaspoons butter cut into chunks
  • 1 tablespoon parsley
  • 2 tablespoons grated Parmesan cheese or use pecorino romano

Instructions

COOK THE MUSHROOMS:
    Cup of Yum
  1. In a large nonstick skillet, heat 1 1/2 teaspoons olive oil over medium high heat until it slicks across the pan. Add the sliced mushrooms and pinch of kosher salt and cook for 5-7 minutes, stirring occasionally until browned and the fungi have given up some of their liquid. Add the garlic and thyme, cook and stir for one minute. Transfer the mushrooms to a medium bowl and set aside.
COOK THE VEGETABLES:
  1. Rinse the kale to remove any grit, but don't dry it. Remove the tough center rib, then slice the kale into thin ribbons. Set aside.
  2. In the same skillet, heat the remainder of the olive oil until hot. Add the onions and sauté for 3-5 minutes until tender and slightly translucent. Remove the skillet from the heat and add the kale (leaves still wet with water from rinsing). Cover with a tight fitting lid and let them sit for 2-3 minutes off the heat until the kale green wilt from the residual heat from the onions and skillet.
  3. Transfer the kale and onions to the bowl with the mushrooms. Add the barley and toss to combine. Set aside.
MAKE THE CHEESE SAUCE:
  1. Add the butter to the same skillet and heat over medium high heat until the butter is melted.
  2. Sprinkle the flour, salt, pepper and nutmeg into the butter and stir with a wooden spoon until there's no bits of dry flour or spices in the skillet. Cook, stirring constantly for one minute to cook off the flour taste.
  3. Slowly add the broth, stirring after each addition until the sauce is smooth and bubbling. Remove from heat and stir in the grated cheese. The cheese will melt from the heat of the pan and sauce. Add the vermouth (if using) and stir to combine.
  4. Pour the sauce over the barley mixture and toss well to combine. Transfer the barley and vegetables to the prepared baking dish and spread into an even layer.
ASSEMBLE THE CRUMB TOPPING:
  1. In a mini food chopper, combine the bread, butter, parsley and parmesan. Pulse several times until finely chopped and well combined.
TOP AND BAKE:
  1. Preheat the oven to 375°.
  2. Sprinkle the herbed breadcrumb topping over the barley casserole and bake for 18-20 minutes or until the topping is light brown and the casserole is bubbling.
  3. For a darker, crunchier topping, set the oven to "broil" and cook for 1-2 minutes. Don't walk away from the oven while it's broiling as it goes quickly. Serve hot!

Nutrition Information

Calories 281kcal (14%) Carbohydrates 25g (8%) Protein 12g (24%) Fat 16g (25%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 36mg (12%) Sodium 478mg (20%) Potassium 454mg (13%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 4215IU (84%) Vitamin C 52mg (58%) Calcium 317mg (32%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 281

% Daily Value*

Calories 281kcal 14%
Carbohydrates 25g 8%
Protein 12g 24%
Fat 16g 25%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 36mg 12%
Sodium 478mg 20%
Potassium 454mg 10%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 4215IU 84%
Vitamin C 52mg 58%
Calcium 317mg 32%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.